Earl Grey Banana Bread
Overripe bananas and finely ground Earl Grey tea leaves come together in a quick bread that smells of bergamot and caramelized fruit. The tea leaves are ground to a powder and folded directly into the batter, releasing their floral citrus oils throughout the crumb during baking. Ripe bananas provide enough natural sugar to keep the added sweetener modest, while butter and milk ensure the loaf stays moist for days. The top splits open naturally in the oven, revealing the soft interior beneath a lightly crusted surface. Each slice carries a layered aroma where banana warmth meets bergamot brightness, a combination that works because both share citrus-adjacent notes. A pat of butter on a warm slice is all the accompaniment this bread needs.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and line a loaf pan with parchment.
- 2
Cream butter and sugar, then add eggs gradually.
- 3
Mash bananas into the batter, then mix in milk and Earl Grey leaves.
- 4
Sift flour, baking soda, and salt, then fold gently.
- 5
Transfer batter to pan, level top, and bake 45-50 minutes.
- 6
Cool in pan for 15 minutes, then unmold and cool completely.
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